Index

1946 Proceedings of the Nutrition Society  
Anaemia, the vitamin B, oomplex and (L. Wills), 140 Anderson, A. B., Factors affeoting the nutritive value of bread as human food (Disc.), 46 Problems of stock feeding (Disc.), 62 The therapeutic use of protein hydrolysatee, 237 The quality of proteins (Disc.), 257 Andross. M., Some aspects of the waste problem: cooking and plate waste, 155; The training, qualifications and functions of dieticians (Disc.), 273 Animal feeding stuffs and farm produce, losses of nutrients in the conservation of
more » ... no-acids, the essential (C. P. Stewart), 225 Atkins, W. R. G., Factors affecting the nutritive value of bread as human food (Disc.), 175 (5. J. Watson), 176 (Diac.), 29 Nutritional factors affecting wound healing (Disc.), 211 Baar, H. S., The vitamin B complex (Disc.), 131 Bacharach, A. L., Factors affecting the nutritive value of bread as human food (Disc.), 25, 48 Problems of stock feeding (Disc.), 76 The vitamin B complex (Disc.), 129, 149 Nutritional factors affecting wound healing (Disc.), 212 The training, qualifications and funotions of dieticians (Disc.), 274, 295 Barcroft, Sir Joseph, Factors effecting the nutritive value of bread as human food Bavin, E. M., The quality of proteins (Disc.), 256 Bergel, F., Factors affecting the nutritive value of bread as human food (Disc.), 47 The vitamin B complex (Disc.), 128, 132 Nutritional factors affecting wound healing (Disc.), 21 1 (Disc.), 27 Bone repair, some histological effects of partial deficiency of vitamin C on healing Bourne, G. H., The effect of vitamin C on the healing of wounds, 204 Bread as human food, factors affecting the nutritive value of, 1 Broatch, M. C., The function of dieticians and their role in the future, 267; (Disc.), 278 Brockington, C. F., The vitamin B complex (Disc.), 148 Nutritional factors affecting wound healing (Disc.), 212 The dietician in the public health service, 278; (Disc.), 295 Brown, F. C. R., The dietician in industry, 284 (Disc.), 295 Canada and the United States, the function of dieticians and their role in the future Chattaway, F. W., The vitamin B complex (Disc.), 132 Chick, H., Nutritive value of proteins contained in wheat flours of different degrees processes: the influence on (P. D. F. Murray and E. Kodicek), 200 with special reference to (A. N. Childs), 270 of extraction, 6 Childs. A. N.. The function of dieticians and their role in the future with sDecial ' reference to the United States and Canada, 270 Chrisp, J. F. H., Problems of stock feeding (Disc.), 76 Clark, F. Le Gros, Factors affecting the nutritive value of bread as human food (Disc.), 46 The training, qualifications and functions of dieticians (Disc.), 277 The dietician in schools, 28 I ; (piso.), 296 Clift, I. M., The training, qualifications and functions of dieticians (Disc.). 277 Composition and milling of wheat (R. A. McCance and E. M. Widdowson). 2 Convalescence from injury, dietary protein in relation to (D. P. Cuthbertson). 185 Cooking and plate waste: some aspects of the waste problem (M. Andross), 155 Copping, A. M., Vitamin values of different types of flour, 9; (Disc.), 27 Carmie, J. G., The training, qualifications and functions of dieticians (Dise.), 295 299 loss of nutrients in (C. P. Stewart), 164 The vitamin B complex (DiSe.), 131 Cambridge Core terms of use, available at https://www.cambridge.org/core/terms.
doi:10.1079/pns19460063 fatcat:vukpfekh5nfoli4pfqtszhiknm